Restaurant-Style Pan Seared Salmon – Once Upon a Chef

Cập nhật ngày 13/09/2022 bởi mychi

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Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

how to make pan-seared salmon

Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast — 15 minutes start to finish — it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe, and it’s easy to master at home.

What You’ll Need To Make Pan Seared Salmonhow to make pan-seared salmon

The ingredients are simple. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. The ready-to-cook 6-oz portions sold at the fish counter are ideal.

How To Make Pan Seared Salmon

Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt!

how to make pan-seared salmon

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.

how to make pan-seared salmon

Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

how to make pan-seared salmon

Transfer to a platter and serve. Enjoy!

how to make pan-seared salmon

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Restaurant-Style Pan-Seared Salmon

By Jennifer Segal

Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it’s fine to leave it on if you like)

Instructions

  1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 384
  • Fat: 26 g
  • Saturated fat: 6 g
  • Carbohydrates: 0 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 35 g
  • Sodium: 336 mg
  • Cholesterol: 94 mg

Nutritional Data Disclaimer

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